DISH NAME : KANAVA THORAN (SQUID)

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Description

Squid is also known as calamari. Squid is a source of omega 3 fatty acids. Squid is from the same family as cuttlefish and octopus. It has tentacles, and also has a protective mechanism which releases ink when in danger. Squid should be cleaned well to get rid of the ink. I prefer to buy only cleaned squid.

Note

1) I have used store bought cleaned squid. Squids have ink sacs which need to be removed.
2) I have used Kerala kokum. If that is not available, use any other souring agent like vinegar or lime juice. Adjust to the desired sourness. The sourness of the kokum differs according to the quality. So add only a small piece initially, then add more if necessary.
3) Preferable to use an earthenware ware or clay pot.

Method

1) Cut squid into rings.
2) Grind coconut, chillies, cumin and turmeric coarsely.
3) Heat coconut oil. Splutter mustard seeds.
4) Add curry leaves, ginger, whole red chilly and shallots and fry till shallots are golden brown.
5) Add squid and salt to taste. Let it cook on a slow fire with the lid on. Squid will have enough water, if not add a little water.
6) When squid is almost cooked, add ground coconut mix and cook with lid on.
7) When done, remove from fire.

Serving Suggestions

Serve with rice as a side dish.